Life after college and before kids

Bombay House Chicken Tikka Masala

I have been trying to make Tikka Masala that tastes like the Bombay House (the best restaurant in town) for a while now. One day I started searching for ‘Bombay House Chicken Tikka Masala’ on Google and I found this recipe! I finally made it last night and it is very similar to theirs! I bought Garlic Naan bread from the store to eat with this meal and it made it even better! My husband and I were very pleased… and so were our stomach’s. Here’s the recipe:

Bombay House Chicken Tikka Masala

Ingredients:

1 1/2 Lbs chicken breast, chopped into bite size pieces

(Marinade)

1 cup plain yoghurt

2 Tbsp lemon juice

2 tsp cumin

2 tsp red pepper

2 tsp black pepper

1 tsp cinnamon

1 tsp salt

1 tsp ground ginger

(Sauce)

1/4 cup cilantro

1 Tbsp unsalted butter

2 garlic cloves, minced

1 jalapeño, minced

2 tsp ground coriander

1 tsp cumin

1 tsp paprika

1 tsp garam masala

1/2 tsp salt

1 can (8oz) tomato sauce

1 c heavy whipping cream

Directions:

1. For the chicken

Cut the chicken into 1 inch cubes. Put the chicken in a dish or large ziploc bag, and add all of the marinade ingredients: yoghurt, lemon juice, cumin, red pepper, black pepper, cinnamon, salt, & ground ginger. Stir to coat the chicken. I probably shouldn’t have taken a close up of that. Put in the fridge for 1-2 hours then discard the marinade.

Grill or cook the chicken in a high sided skillet until done, or no longer pink inside (about 8 minutes). (If you thread the chicken on skewers and grill it outside it not only tastes better, but doesn’t stink out your entire house).

2. For the sauce

Melt the butter over medium heat. Add garlic and jalapeño and cook for 1 minute. Add coriander, cumin, paprika, garam masala and salt. Stir to combine. Stir in tomato sauce and simmer for 15 minutes. Last step! Stir in the cream: 1 cup for hot-medium, 2 cups for medium-mild. Serve with Jasmine rice (or any rice) and garnish with fresh cilantro.